Master sommelier Clark Smith, left, offers advice to Doug Lewis of Lewis Wines during a Texas Hill Country Wineries Association two-day seminar called "Fundamentals of Modern Wine Chemistry" in Fredericksburg, Texas, on Tuesday, July 15, 2014.

Master sommelier Clark Smith, left, offers advice to Doug Lewis of...

FREDERICKSBURG — Clark Smith has a theory that wine tastes different depending on the music you listen to. So last week, more than a dozen Hill Country winemakers crowded into a hot dining room to test it out. Mostly dressed in jeans, some of them fresh from the fields and still with dirt under their nails, they began studying the three glasses of white wines poured in front of them.

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